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Fan Xiaochuan · Sichuan-style Home-cooked Meals (Damaocheng Branch)

Sichuan cuisine · ⭐ 4.4

Kexi Road, Shop No. 5032, Level 5, Damao City Shopping Center

Dishes

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  Mixed Ice Jelly Dessert

  Mixed ice jelly is a chilled dessert made from ice jelly seeds or ice jelly powder, primarily consisting of ingredients such as ice jelly, red beans, peanuts, mango, raisins, and other fruits and nuts. To prepare it, mix the ice jelly ingredients with water, let it sit until it solidifies, then add diced fruits and nuts, and finally pour over syrup made from brown sugar or honey to mix well before serving.
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  Sichuan Spicy Blood Duck

  Tianfu Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, bean sprouts, and tofu skin. The ingredients are cooked in a specially prepared spicy and numbing broth, which typically includes fermented broad bean paste, Sichuan peppercorns, chili peppers, ginger, and garlic.
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  Stir-Fried Pork with Ginger

  A classic Chinese stir-fry featuring tender pork strips and fresh ginger, quickly cooked to preserve flavor and texture.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Small Pot Wuchang Rice

  Made with premium Wuchang rice cooked in a small pot, this dish offers fluffy, fragrant grains and a satisfyingly soft texture—ideal as a traditional Chinese staple.
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  Double Pepper Chicken

  A Sichuan dish made with chicken and green and red peppers, offering a spicy and aromatic flavor.
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  Mixed Mushrooms Stir-fried with Free-range Eggs

  A stir-fry of mixed wild mushrooms and free-range eggs, preserving the freshness of mushrooms and the tenderness of eggs, offering rich texture and balanced nutrition.
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  Old Chengdu Twice-Cooked Pork

  Old Chengdu twice-cooked pork uses pork belly as the main ingredient, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season with sauces.
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  Spicy Doubanjiang Sea Bass

  A Sichuan-style dish featuring fresh sea bass cooked with doubanjiang, ginger, and garlic. The fish is tender, with a rich, spicy-savory flavor.
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  Soybean Curd Spicy Beef

  A Sichuan dish featuring tender beef and soft tofu, simmered in a spicy sauce made with chili, Sichuan peppercorns, and fermented bean paste.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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